Monday, October 13, 2008

Steamed Egg Custard

After all the heavy meals let's have something light and easy to make. This much love Japanese steamed egg custard or Chawanmushi tastes absolutely delicious, flavorful, light and smooth texture when serve warm. Chawanmushi is the perfect comfort food for fall season.

1. Prepare a steamer. Bring the water to a rapid bowl and then lower down the heat.2. Put all the custard ingredients in a bowl and mix well. Strain the mixture over a fine sieve and set it aside.3. Arrange the filling ingredient into the small cup or remekin. Pour the custard into the remekin. Cover the top of the remekin with a piece of foil so that the steam will not mar the surface of the custard.4. Steam the custard in gently simmering water for 20 minutes. Insert a toothpick into the egg and if the liquid stay clear, its set. Remove from steamer and serve hot.

At least you showed us the ingredients before you poured in the egg mixture. I would not know there is such a plump shrimp inside! :pLooks like the shrimp was too fat and heavy and never got to stay afloat.

I can never get this right. Either over steamed or under cooked. I need to try this out soon and hope I will be able to do it. Looks simple but at times can't get that smooth texture :( Yours is prefect :)))) Color and texture!

My families and friends all love steamed egg custard, just I have to make a change on ingredients from time to time so they won't get bored and complain, lol ! I used to make it with crab sticks and shrimps as well and next time I will add green peas and carrots as you did, it makes the color much nicer. My another simple version is with corn kernels and minced pork

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About Me

I was born and raised in Malaysia and now live in Northern California, USA with my wonderful husband Carlos. I love to bake and cook. It is very relaxing and I find my creativity flowing in the kitchen. I creates this blog to record all my cooking and baking adventures and also share my tested recipes with you.
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